Tomato Rosemary Scones

I love savoury baked goods so it's no surprise that I really liked these tomato rosemary scones. And I was really happy to see a vegan savoury scone - whenever I think of savoury scones, they always include cheese. One of the coolest things about them is that you use a 14 oz can of tomato sauce as part of the liquid component! Fresh rosemary would be better as the dried rosemary can be a little too twiggy and hard, but I used dried as it's easier. I also used all whole wheat flour, and while I really liked the scones, next time I'd try using maybe half all purpose flour just to give them some lightness.

I'm looking forward to seeing our wedding photos tonight!! (From the official photographer.)

If this sounds good, you might also like:
Cheddar and Black Pepper Scones
Apple Cheddar Scones
Sun Dried Tomato, Feta and Oregano Muffins
Caramelized Onion, Sage and Cheddar Muffins

Tomato Rosemary Scones
Adapted from Vegan Brunch

3 cups whole wheat flour (or a combination of all purpose and whole wheat)
2 tbsp baking powder
1 tbsp sugar
1/4 tsp salt
1/2 tsp ground black pepper
1/4 cup olive oil
14 oz can tomato sauce (1 1/2 cups)
1 tsp apple cider vinegar
2 tsp dried rosemary

Preheat oven to 400F. Prepare a baking sheet.

In a large mixing bowl, combine the flour, baking powder, sugar, salt and pepper.

In another bowl, whisk the oil, tomato sauce, vinegar and rosemary together.

Make a well in the center of the flour and add the wet ingredients. Gently mix, using a wooden spoon. Once the batter is loosely holding together, lightly flour a clean work surface and turn your dough onto it. Gently knead until a soft dough forms; it's important not to overmix or it will become gummy. (You should see some patches of flour.) If the dough seems sticky, add a little flour as you knead so it's easier to work with.

Divide dough in two and form each section into a 6 inch disk. Slice each disk into six pieces. Place scones on a baking sheet and bake for 14 to 16 minutes; the tops should be firm. Remove the scones from the oven and move to cooling rack.

(My dough was really sticky, and honestly if this happens to you, I would just make these drop scone style and save yourself the hassle of trying to add more flour and pat them out, cut them and move them to the baking sheet.)